Guest guest Posted October 16, 2008 Report Share Posted October 16, 2008 Deep Fried Sage Leaves These fried sage leaves make a beautiful and delicious garnish on a main dish or appetizers. 2 egg whites, beaten until frothy 1/2 cup fresh breadcrumbs seasoned with salt and pepper to taste. oil for frying Heat 1/4 to 1/2 inch oil until very hot but not smoking. Dip each leaf into egg white and then coat lightly with seasoned breadcrumbs. Fry in hot oil for 15 seconds, turn once and repeat on the other side. Drain on paper towels. May be made a few hours in advance. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 19, 2008 Report Share Posted October 19, 2008 Unique idea.. to me, anyway. Now I'm thinking kale leaves... Chard leaves... Celery leaves... Toasted in nut oils... crunchy w/vegetables in salads, soups... Thanks for the inspiration. I'm thinking sprinkled with toasted sesame seeds... I love this group! :) :) : -- On Thu, 10/16/08, D M <deranged_millionaire wrote: > D M <deranged_millionaire > Deep Fried Sage Leaves > > Thursday, October 16, 2008, 1:33 PM > Deep Fried Sage Leaves > > These fried sage leaves make a beautiful and delicious > garnish on a main dish or appetizers. > > 2 egg whites, beaten until frothy > 1/2 cup fresh breadcrumbs seasoned with salt and pepper to > taste. > oil for frying > > Heat 1/4 to 1/2 inch oil until very hot but not smoking. > Dip each leaf into egg white and then coat lightly with > seasoned breadcrumbs. Fry in hot oil for 15 seconds, turn > once and repeat on the other side. Drain on paper towels. > May be made a few hours in advance. > > > > > > Quote Link to comment Share on other sites More sharing options...
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